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A slice of Fudgy Swedish Chocolate cake is served up on an individual white ceramic plate with it's gooey interior sitting on a fork beside a dollop of whipped cream on a light blue surface.
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Kladdkaka Cake

Kladdkaka Cake - Swedish Chocolate Cake recipe results in a chocolate souffle style cake. It comes together quick and will impress chocolate lovers everywhere because of how unique it is.
Course Dessert
Cuisine Swedish
Keyword cake, chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 290kcal

Ingredients

  • 90 grams / 2 medium eggs room temperature
  • 275 grams / 1 ⅓ cups superfine/caster sugar
  • 80 grams / ½ cup plain flour
  • ¼ teaspoon sea salt
  • 113 grams / 4 ounces butter melted
  • 30 grams / 4 tablespoons plain cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  • Line a cake tin with butter and parchment paper and preheat the oven to 180ºC/350F.
  • Whisk the eggs and sugar together until fluffy and the sugar has dissolved.
  • Add the flour and salt a quarter at a time and combine until well mixed.
  • Add the cocoa powder and vanilla extract into the butter and combine until smooth.
  • Add the butter mixture to the sugar mixture and whisk to combine until smooth.
  • Pour into the prepared cake pan and bake for 30 minutes or when the toothpick test comes out clean from the edge of the cake.
  • Remove and allow to cool.
  • Serve with a little whipped cream.
  • Enjoy this lava cake with spoons at the ready.

Video

Notes

  • Butter: The melted butter helps give this cake it's fudgy dense interior which is often not the goal with a cake, you could use a non dairy butter like for like, though I have never tried this, so cannot guarantee the final result.
  • Cocoa powder: This chocolate fudge cake would not be the same without the cocoa powder which you will want to be of high quality as this really and truly is a chocolate cake at heart.
  • Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor and might not result in such a crackly top.
  • Cake tin: The cake tin used here was 6 inches or 15 centimeters, so the cake has a higher crust and fudgier center. A springform pan or regular cake pan between 6-8 inches or 15-20 centimeters works best here.
Adapted from Scandinavianfood.about.com

Nutrition

Calories: 290kcal